Last night, another creation: couscous di pesce. It's a straightforward Mediterranean couscous (semolina), as if such a thing could ever be described as straightforward. In Sicily, says Enza Sorrentino, only the old women (her mother's generation) prepare this dish with any regularity. let alone any success. Although it's made with meat in North Africa, the Sicilian versions use catch-of-the-day fish. The one Enza made used local rock fish and a couple of tiger prawns. Fragrant and lush!